Good Evening. Don't know about ya'll...but this has been the most absolutely horrible week and the sooner it ends, the better off I'll be. A bright spot in an otherwise craptastic day (besides The Juicy of Love and Deliciousness) was the pork loin I put in the crock pot this morning. I came home and dinner was 75% finished - all I had to do was heat up the bread, fix the mashed potatoes and corn and Viola - Dinner! I love my crock pot...it's a life saver and it's the best way to make sure you have a home cooked meal even when you don't have time. You can make almost anything in a crock pot; roasts, stew, pork roasts, chicken, soup, you name it. You can also go online and search conversion charts if you want to figure out how long to cook an oven meal in a slow cooker. Most slow cooker websites and cookbooks also have that information as well as lots of other ideas. Here's the recipe:
1 3-4 lb boneless pork loin
1 large onion, sliced
1/2 of a lemon
1/4 cup olive oil
3 Tbsp salt (don't panic - I know it sounds like a lot. trust me)
1 Tsbp pepper
1 tsp each chopped parsley, thyme and oregano
1 Tsbp coarse ground mustard
1 tsp Worcestershire
1 tsp Dijon mustard
2 tsp horseradish sauce
4 garlic cloves, chopped fine
In a 5-6 qt crock pot, lay the sliced onion on the bottom and squeeze the lemon over the onions. Discard the onion or leave it in there - your choice. Place the pork loin on top of the onions. In a small bowl, whisk the remaining ingredients together to make a paste and taste for seasoning. You shouldn't need to adjust anything. It may taste a little strong but remember you're going to spread it all over the pork loin and it's going to soak in and flavor all of the pork loin, so you want lots of flavor. When you've rubbed down the loin....hahaha...sorry, couldn't help myself, put the lid on the crock pot and turn it on low for 9 or 10 hours. Don't lift the lid, or it will add to the cooking time. Serve the pork loin and onions with mashed potatoes, corn, or any other side dish. How easy is that? You can totally save on cleaning time by using a slow cooker liner. You can buy them at the store and they rock!
Happy eating everyone. Have a great Friday and weekend. I'm on my second glass of wine and it's going down good. It's been a bad, bad week...I'll be happy when it's finally Saturday morning and I don't have to do a damn thing. No chili for me...I'm going to sit this weekend out. I'm still flying high after 4th place at Larry Joe Taylor. That was a great time and I'm looking forward to next year. We always have such a good time with Mark and Vicki and it was our maiden voyage in the toy hauler. I am totally loving the no carpet in it...just rubber linoleum flooring...so easy to clean. Just put the ramp down and sweep out all of the dirt and mud. Hell yeah!
Good Night All :0)
Thursday, April 29, 2010
Tuesday, April 27, 2010
Two of My Faves....
Salmon and Dutch Oven cooking. I don't think there is anything better than fish cooked in a cast iron skillet or dutch oven outside. Gary bought a stand for me a few years ago and when the weather is warm and nice, I cook outside a lot. I have always cooked mine on the stand where I put my charcoal in a charcoal starter, let it get good and hot, and then place the charcoal on the stand and my skillet or dutch oven on top. If you have a fire ring that you build a fire in, or a grill with grates that you can arranget the charcoal on top of, that will work just as well. Here is an easy recipe for Salmon - enjoy!
Cadillac Cowgirl Grilled Salmon
2 4-6 oz Salmon filets
2 tsp Olive Oil (Extra Virgin, Not so Virgin...your choice - it doesn't matter)
1 tsp Salmon Seasoning (I buy it at HEB, it's in a "salmon" colored container in the spice aisle. If you can't find it, any type of garlic/herb seasoning will work.)
1 tsp each Rosemary, Parsley and Thyme, chopped (fresh or dried)
Lemon, Salt and Pepper to taste
2 Tbsp Butter and 1 Tbsp of Olive Oil for pan
40 Charcoal Bricks
Light your charcoal in either a charcoal starter or in your firepit, campfire site, etc. You'll need about 30 minutes to get the charcoal good and hot. In the meantime, pierce each piece of salmon with a fork and drizzle even amounts of the olive oil over each filet. Then, divide the salmon seasoning and herbs and sprinkle over each piece of salmon before adding the salt, pepper and lemon juice to taste. I basically use a 1/2 tsp of Salmon Seasoning and 1/2 tsp of rosemary, parsley and thyme per each filet. I probably use about a 1/4 of a tsp of salt and pepper because I don't want to go back after I've cooked it and salt it...I like to season it well so that the fish absorbs it while it's cooking. I also cut a wedge of lemon and sprinkle it over both filets - you can also add more after it's finished cooking. You can let the salmon marinate for an hour or two or for the time it takes to get your grill going - either way it's going to absorb the seasoning really well. Add the 1 Tbsp of olive oil and 2 Tbsp of butter to a well seasoned iron skillet or dutch oven and set aside until the charcoal is ready. When the charcoal has turned kind of a grayish white color, it's ready. Using tongs, make a 12 inch (approximately...please don't start measuring!!) outer ring of bricks. Then fill it in, and place your skillet on top. Make sure the bricks are placed flat so that the skillet is even so that the butter and oil melt evenly. While it's heating up, add the rest of the bricks to the outer edge of the skillet to help keep the heat even around it. When the butter and oil have started to brown, add your salmon filet side (not skin side) down and allow it to sear and brown for about 4-5 minutes. Don't move it around because you want it to get nice and brown-ish. After 4-5 minutes, flip it over and let it cook skin side down for another 4-5 minutes. At this time, you're going to flip it back over so that it continues to cook through, and your going to remove some of the outer charcoal bricks so that you still have a good amount of heat, but you're reducing the temperature enough to continue cooking the salmon, but not burn it. This would be comparable to adjusting your burner from medium-high to medium if you were cooking this inside - which you can do! When the salmon is done to your liking - some people like it kind of medium...others, like me, like it well done, remove it from the skillet to a plate and cover it with foil. Serve it with a salad topped with walnuts, goat cheese, red onions and Vidalia onion dressing for a really delicious light meal.
A few important things about cast iron skillets and pots. First of all, make sure it is well seasoned. I am a big fan of Lodge cookware and their dutch ovens come pre seasoned. Second of all, NEVER, and I mean NEVER, wash it with soap and water. Unless you have burned the tar out of something, you should be able to wipe it out with a paper towel, add a little veggie oil or Crisco to a paper towel, lightly coat it and put it up until you use it again. If you do burn the shit out of something and have to scrub it, follow these simple instructions. First of all, never ever put a hot skillet in cold water - it will crack it. Clean the skillet or pot as best you can with a scrub brush and some oil, wiping it out as you go. When you think you've done all you can, make a paste of vegetable oil and Kosher salt. Spread that in the skillet or pot and scrub it with one of those little silver or copper scrubbies...the name eludes me as of right now. Keep scrubbing until you get all of the stuck on food off of it and then start wiping it out. Repeat as necessary. When you're finished, coat the skillet or pot with oil or Crisco, put it in a warm (250-275 degree) oven and after 15 minutes, turn the oven off and allow the pot or skillet to re-season itself. When it cools completely, take it out, wipe out any excess oil, and then store in a dry place...like a cabinet, pantry, etc. You can also use this technique on the lids as well - and you should in order to keep it in the same shape as the skillet or pot. You can use this cleaning and seasoning method on old cast iron that has rusted. It will restore it and you'll be able to use it again. Iron skillets and dutch ovens can be used inside on your stove top or in the oven. I use mine for everyday cooking - inside and and outside. They're long lasting, they heat evenly and therefore cook your food evenly. There is the traditional black cast iron or the colored porcelain covered cast iron as well. Experiment with the different types and sizes and I know you'll find something you like.
I hope everyone has a good day. I survived a very ugly Monday and unfortunately, Tuesday is not shaping up to be much better. Owning a business, unlike what a lot of people think, is no walk in the park. It's very challenging, stressful and emotionally draining sometimes. Gary and I have been blessed the last six years and fortunately the good years have outweighed the bad years. The last year and a half has been especially rough - for everyone, not just us. Still, it doesn't make my life easier and I really hope people will pull their heads out of their asses and start paying as quickly as we do the work. I know, I know...ain't going to happen. I'm just amazed out how people want us to hurry up and complete the work, but want to take their sweet time paying us. It makes for a very heavy Xanax and wine kind of day. Oh well. Summer is looking good and I know we'll get out of this funk and be in great shape come August. August - could you hurry the hell up and get here, please? I'm running out of ways to self medicate :)
I'll talk to everyone tomorrow...have a great day!
Kelly
Cadillac Cowgirl Grilled Salmon
2 4-6 oz Salmon filets
2 tsp Olive Oil (Extra Virgin, Not so Virgin...your choice - it doesn't matter)
1 tsp Salmon Seasoning (I buy it at HEB, it's in a "salmon" colored container in the spice aisle. If you can't find it, any type of garlic/herb seasoning will work.)
1 tsp each Rosemary, Parsley and Thyme, chopped (fresh or dried)
Lemon, Salt and Pepper to taste
2 Tbsp Butter and 1 Tbsp of Olive Oil for pan
40 Charcoal Bricks
Light your charcoal in either a charcoal starter or in your firepit, campfire site, etc. You'll need about 30 minutes to get the charcoal good and hot. In the meantime, pierce each piece of salmon with a fork and drizzle even amounts of the olive oil over each filet. Then, divide the salmon seasoning and herbs and sprinkle over each piece of salmon before adding the salt, pepper and lemon juice to taste. I basically use a 1/2 tsp of Salmon Seasoning and 1/2 tsp of rosemary, parsley and thyme per each filet. I probably use about a 1/4 of a tsp of salt and pepper because I don't want to go back after I've cooked it and salt it...I like to season it well so that the fish absorbs it while it's cooking. I also cut a wedge of lemon and sprinkle it over both filets - you can also add more after it's finished cooking. You can let the salmon marinate for an hour or two or for the time it takes to get your grill going - either way it's going to absorb the seasoning really well. Add the 1 Tbsp of olive oil and 2 Tbsp of butter to a well seasoned iron skillet or dutch oven and set aside until the charcoal is ready. When the charcoal has turned kind of a grayish white color, it's ready. Using tongs, make a 12 inch (approximately...please don't start measuring!!) outer ring of bricks. Then fill it in, and place your skillet on top. Make sure the bricks are placed flat so that the skillet is even so that the butter and oil melt evenly. While it's heating up, add the rest of the bricks to the outer edge of the skillet to help keep the heat even around it. When the butter and oil have started to brown, add your salmon filet side (not skin side) down and allow it to sear and brown for about 4-5 minutes. Don't move it around because you want it to get nice and brown-ish. After 4-5 minutes, flip it over and let it cook skin side down for another 4-5 minutes. At this time, you're going to flip it back over so that it continues to cook through, and your going to remove some of the outer charcoal bricks so that you still have a good amount of heat, but you're reducing the temperature enough to continue cooking the salmon, but not burn it. This would be comparable to adjusting your burner from medium-high to medium if you were cooking this inside - which you can do! When the salmon is done to your liking - some people like it kind of medium...others, like me, like it well done, remove it from the skillet to a plate and cover it with foil. Serve it with a salad topped with walnuts, goat cheese, red onions and Vidalia onion dressing for a really delicious light meal.
A few important things about cast iron skillets and pots. First of all, make sure it is well seasoned. I am a big fan of Lodge cookware and their dutch ovens come pre seasoned. Second of all, NEVER, and I mean NEVER, wash it with soap and water. Unless you have burned the tar out of something, you should be able to wipe it out with a paper towel, add a little veggie oil or Crisco to a paper towel, lightly coat it and put it up until you use it again. If you do burn the shit out of something and have to scrub it, follow these simple instructions. First of all, never ever put a hot skillet in cold water - it will crack it. Clean the skillet or pot as best you can with a scrub brush and some oil, wiping it out as you go. When you think you've done all you can, make a paste of vegetable oil and Kosher salt. Spread that in the skillet or pot and scrub it with one of those little silver or copper scrubbies...the name eludes me as of right now. Keep scrubbing until you get all of the stuck on food off of it and then start wiping it out. Repeat as necessary. When you're finished, coat the skillet or pot with oil or Crisco, put it in a warm (250-275 degree) oven and after 15 minutes, turn the oven off and allow the pot or skillet to re-season itself. When it cools completely, take it out, wipe out any excess oil, and then store in a dry place...like a cabinet, pantry, etc. You can also use this technique on the lids as well - and you should in order to keep it in the same shape as the skillet or pot. You can use this cleaning and seasoning method on old cast iron that has rusted. It will restore it and you'll be able to use it again. Iron skillets and dutch ovens can be used inside on your stove top or in the oven. I use mine for everyday cooking - inside and and outside. They're long lasting, they heat evenly and therefore cook your food evenly. There is the traditional black cast iron or the colored porcelain covered cast iron as well. Experiment with the different types and sizes and I know you'll find something you like.
I hope everyone has a good day. I survived a very ugly Monday and unfortunately, Tuesday is not shaping up to be much better. Owning a business, unlike what a lot of people think, is no walk in the park. It's very challenging, stressful and emotionally draining sometimes. Gary and I have been blessed the last six years and fortunately the good years have outweighed the bad years. The last year and a half has been especially rough - for everyone, not just us. Still, it doesn't make my life easier and I really hope people will pull their heads out of their asses and start paying as quickly as we do the work. I know, I know...ain't going to happen. I'm just amazed out how people want us to hurry up and complete the work, but want to take their sweet time paying us. It makes for a very heavy Xanax and wine kind of day. Oh well. Summer is looking good and I know we'll get out of this funk and be in great shape come August. August - could you hurry the hell up and get here, please? I'm running out of ways to self medicate :)
I'll talk to everyone tomorrow...have a great day!
Kelly
Wednesday, April 21, 2010
OMG
The original Thomas Crown Affair is on TCM right now. Steve McQueen and all of his bad ass hotness. Mmmmm....yummy!!! And all of the great jazz music in this movie - I love it. I think he's the reason I think Daniel Craig is so hot...they remind me of one another. I need to stay on track...so lets talk about food!!
Two recipes this evening...one mine and one borrowed :)
Sausage and Cheese Breakfast Casserole
10 eggs, lightly beaten
1 lb sausage, cooked, crumbled and drained
1/2 cup flour
1/2 tsp salt
1 pint cottage cheese
1 lb grated cheese (I use a combo of Monterrey Jack and Cheddar)
1/2 stick of butter, melted
2 4 oz cans of green chiles
Preheat the oven to 350 degrees and grease a 9 x 13 baking dish. Mix all of the ingredients together and pour into the baking dish. Bake covered for 35 minutes; uncover and bake another 15-20 minutes or until a knife inserted in the center comes out clean. Serve with hashbrowns and mimosas!!!
Cadillac Cowgirl Simple Spaghetti
This is a great side dish or even a base for something a little more substantial...like shrimp, mussels or clams. Experiment with it and you will find your own version of simple spaghetti. You can also put this on the menu during Lent if you're Episcopalian like we are and need a meatless alternative for Fridays :)
8 oz of cooked spaghetti, drained
1/4 cup of olive oil (I actually use a little less than a 1/4, that's just the closest measurement I could think of!)
2 Tbsp butter
4 shallots, chopped
6 cloves of garlic, chopped (use good size cloves so you get more out of them)
1/8 tsp salt
1/8 tsp pepper
Healthy sprinkle of red pepper flakes
LOTS of grated Parmesan, Romano or Pecorino cheese
Bring your water to a boil and add your spaghetti; cook it until al dente. You can do this beforehand and set it aside (it will "unstick" once it's in the oil mixture) or you can time it so as soon as you drain it, you put it in the oil.
In a large skillet, heat your butter and oil. When the butter is melted, add your shallots and garlic. Turn your heat to medium low and cook until they start to become tender. At that point, add your salt, pepper and red pepper flakes. Continue to cook over medium low heat until the garlic and shallots are tender and it smells yummy and garlicky. You don't want to cook out all of the oil; you want to flavor the oil with the garlic and shallots. Add your spaghetti to the skillet and toss to coat. Place on a large serving platter and top with as much cheese as you can handle!
A great variation would be to incorporate cooked chicken, scallops or shrimp, or even steamed mussels or clams. You can also add mushrooms, spinach or arugula - or a combination of all of the above. Anchovies are also awesome in this spaghetti. Drain and chop them and add them to the oil and butter when you put in the shallots and garlic. They will melt and give the oil the most amazing flavor. Just omit the salt if you add anchovies because they are very salty.
Like I said, the possibilities are endless. This would also be great with a piece of simply grilled fish served over the spaghetti. Let your imagination and your taste buds lead the way :) That sounded very cheesy, but I'm going to leave it in here!!
Have a nice evening...I'm off to do some housecleaning and dreaded, hated, despised laundry....ugh.....
I'll be back tomorrow.....try and behave until then :) Oh...and watch your mouth...you trashy people that cuss too much...hahahahahahahahahaha!!!!!!!
Kelly
Two recipes this evening...one mine and one borrowed :)
Sausage and Cheese Breakfast Casserole
10 eggs, lightly beaten
1 lb sausage, cooked, crumbled and drained
1/2 cup flour
1/2 tsp salt
1 pint cottage cheese
1 lb grated cheese (I use a combo of Monterrey Jack and Cheddar)
1/2 stick of butter, melted
2 4 oz cans of green chiles
Preheat the oven to 350 degrees and grease a 9 x 13 baking dish. Mix all of the ingredients together and pour into the baking dish. Bake covered for 35 minutes; uncover and bake another 15-20 minutes or until a knife inserted in the center comes out clean. Serve with hashbrowns and mimosas!!!
Cadillac Cowgirl Simple Spaghetti
This is a great side dish or even a base for something a little more substantial...like shrimp, mussels or clams. Experiment with it and you will find your own version of simple spaghetti. You can also put this on the menu during Lent if you're Episcopalian like we are and need a meatless alternative for Fridays :)
8 oz of cooked spaghetti, drained
1/4 cup of olive oil (I actually use a little less than a 1/4, that's just the closest measurement I could think of!)
2 Tbsp butter
4 shallots, chopped
6 cloves of garlic, chopped (use good size cloves so you get more out of them)
1/8 tsp salt
1/8 tsp pepper
Healthy sprinkle of red pepper flakes
LOTS of grated Parmesan, Romano or Pecorino cheese
Bring your water to a boil and add your spaghetti; cook it until al dente. You can do this beforehand and set it aside (it will "unstick" once it's in the oil mixture) or you can time it so as soon as you drain it, you put it in the oil.
In a large skillet, heat your butter and oil. When the butter is melted, add your shallots and garlic. Turn your heat to medium low and cook until they start to become tender. At that point, add your salt, pepper and red pepper flakes. Continue to cook over medium low heat until the garlic and shallots are tender and it smells yummy and garlicky. You don't want to cook out all of the oil; you want to flavor the oil with the garlic and shallots. Add your spaghetti to the skillet and toss to coat. Place on a large serving platter and top with as much cheese as you can handle!
A great variation would be to incorporate cooked chicken, scallops or shrimp, or even steamed mussels or clams. You can also add mushrooms, spinach or arugula - or a combination of all of the above. Anchovies are also awesome in this spaghetti. Drain and chop them and add them to the oil and butter when you put in the shallots and garlic. They will melt and give the oil the most amazing flavor. Just omit the salt if you add anchovies because they are very salty.
Like I said, the possibilities are endless. This would also be great with a piece of simply grilled fish served over the spaghetti. Let your imagination and your taste buds lead the way :) That sounded very cheesy, but I'm going to leave it in here!!
Have a nice evening...I'm off to do some housecleaning and dreaded, hated, despised laundry....ugh.....
I'll be back tomorrow.....try and behave until then :) Oh...and watch your mouth...you trashy people that cuss too much...hahahahahahahahahaha!!!!!!!
Kelly
How I Deal with Stress - Part II
I go shopping!!! I spent two hours in Wal Mart this morning. If the store wasn't torn up from the remodeling, I would have stayed even longer!! We bought a new Toy Hauler and I spent the morning shopping for it. Thank God it's a nice black and gray color scheme. The motorhome has a blue interior and I was just so ready to get out of the scary, 1980's country blue inside of the motorhome. Thank you Baby Jesus....
For those of you with, ahhh...how do I put this....gentle ears...fair warning - my blog is full of F Bombs, GD's...you name it. The beauty of my blog - don't read it if it offends you :) Not that I give a damn who I offend...if I did, well, I guess I just wouldn't be me!
I have another breakfast casserole recipe I'll share in just a bit. This week is billing week and I can't ignore the most important aspect of my job! If I don't bill, then people don't pay and we don't have a wonderful business that affords me all of my life's great treasures. As much as this place STRESSES ME THE FUCK OUT, Gary and I are truly blessed. We own a business, we do things on our terms and we are unbelievably lucky considering the economy and job market these days. As much as I wig out over this place, it has given me a life that I didn't think I'd ever have. And I'm not talking about money. I'm talking about independence, the ability to leave for a week and go to a chili cook off; or come in late so I can see Paige play Jesus at school. Okay...that's enough talk about this hellhole...hahahahahaha!!
Alright...I'm off to work. My mom is hovering because I haven't produced any work for her. I'm supposed to leave early and go to a meeting at P's school for a fundraiser in a few weeks. I hope I can make it....damnit.....
Have a great day....I'll be back later to spread my own salty mouth brand of joy and happiness :)
Kelly
For those of you with, ahhh...how do I put this....gentle ears...fair warning - my blog is full of F Bombs, GD's...you name it. The beauty of my blog - don't read it if it offends you :) Not that I give a damn who I offend...if I did, well, I guess I just wouldn't be me!
I have another breakfast casserole recipe I'll share in just a bit. This week is billing week and I can't ignore the most important aspect of my job! If I don't bill, then people don't pay and we don't have a wonderful business that affords me all of my life's great treasures. As much as this place STRESSES ME THE FUCK OUT, Gary and I are truly blessed. We own a business, we do things on our terms and we are unbelievably lucky considering the economy and job market these days. As much as I wig out over this place, it has given me a life that I didn't think I'd ever have. And I'm not talking about money. I'm talking about independence, the ability to leave for a week and go to a chili cook off; or come in late so I can see Paige play Jesus at school. Okay...that's enough talk about this hellhole...hahahahahaha!!
Alright...I'm off to work. My mom is hovering because I haven't produced any work for her. I'm supposed to leave early and go to a meeting at P's school for a fundraiser in a few weeks. I hope I can make it....damnit.....
Have a great day....I'll be back later to spread my own salty mouth brand of joy and happiness :)
Kelly
Tuesday, April 20, 2010
How I Deal with Stress - Part I
I ignore it :0) And then...it attacks my pancreas and I almost die. Well, that's kind of dramatic, but technically true. I internalize everything. But here is what I do when I'm stressed out at work: I do everything except what I need to do. I need to call Austin Commercial after three unanswered emails and find out where the fuck our money is. I need to finish billings. I need to get some stuff to our CPA so that she can get our personal return finished. I have to leave by 3:30 and I just don't see how it's going to happen. What I'm going to do instead is waste some time on my blog, wait until 3:00 and then haul ass on what is left for me to bill, send out a temper tantrum email instead of calling, and forward some of my CPA's requests to someone else who I'm pretty sure can give her what I need. It's how I roll these days....
So, I've got some recipes I'm going to share and I'll get to that in a bit. Anyone read the ED's blog today? Bob Coats made a good point about the Baghdad CCO. All this hoopla about getting it going, donations, etc...and then hardly a word since it took place. Kind of like the BBQ situation...Bruce throws a fit at a meeting (and rightfully so), the ED sends out emails asking for our opinion, we give our opinion, she posts it, and then nothing from CASI as to where we go from here. If I wasn't so pressed on time, I'd expand on my opinion, but I'll save it for another day. Oh..and I want to be at the next BOD meeting, and if Bruce doesn't bring up the BBQ, I will...I want to see if anyone will be asked to leave :)
Cadillac Cowgirl Hashbrown Breakfast Casserole
Easy, easy, easy!!! And very good. Not too spicy, not too bland...it's perfect! Serve it with fresh fruit, biscuits, toast, whatever you want. It's also good for dinner. And if any of you read my FB post last night, I'm not above an expensive bottle of wine paired with a serving of biscuits and gravy :)
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 lb fully cooked cubed ham
7 eggs
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
Preheat the oven to 350 degrees and grease a 13x9 baking dish. Place the hash brown patties in the baking dish and sprinkle with the cheese and ham. In a bowl, beat the eggs and add the milk, salt, pepper and ground mustard. Pour over the ham, cheese and hash brown patties. Cover and bake for 1 hour. Uncover and bak for another 15-30 minutes or until the edges are golden brown and a knife inserted in the middle comes out clean.
Cadillac Cowgirl Texas Caviar
3 cans black eyed peas with chopped jalapenos, drained
1 red onion, chopped
5 roma tomatoes, chopped
3 cloves garlic, chopped
3 avocados, chopped
1/2 bunch of cilantro, chopped
Olive Oil, Red Wine Vinegar, Salt, Pepper and Garlic powder to taste
Mix the first 6 ingredients together in a large bowl. Add the olive oil, vinegar, salt, pepper and garlic powder to taste. You'll know when it tastes edible - trust yourself! Allow to chill for a few hours and serve with tortilla chips.
I'm off like a prom dress :)
So, I've got some recipes I'm going to share and I'll get to that in a bit. Anyone read the ED's blog today? Bob Coats made a good point about the Baghdad CCO. All this hoopla about getting it going, donations, etc...and then hardly a word since it took place. Kind of like the BBQ situation...Bruce throws a fit at a meeting (and rightfully so), the ED sends out emails asking for our opinion, we give our opinion, she posts it, and then nothing from CASI as to where we go from here. If I wasn't so pressed on time, I'd expand on my opinion, but I'll save it for another day. Oh..and I want to be at the next BOD meeting, and if Bruce doesn't bring up the BBQ, I will...I want to see if anyone will be asked to leave :)
Cadillac Cowgirl Hashbrown Breakfast Casserole
Easy, easy, easy!!! And very good. Not too spicy, not too bland...it's perfect! Serve it with fresh fruit, biscuits, toast, whatever you want. It's also good for dinner. And if any of you read my FB post last night, I'm not above an expensive bottle of wine paired with a serving of biscuits and gravy :)
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 lb fully cooked cubed ham
7 eggs
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
Preheat the oven to 350 degrees and grease a 13x9 baking dish. Place the hash brown patties in the baking dish and sprinkle with the cheese and ham. In a bowl, beat the eggs and add the milk, salt, pepper and ground mustard. Pour over the ham, cheese and hash brown patties. Cover and bake for 1 hour. Uncover and bak for another 15-30 minutes or until the edges are golden brown and a knife inserted in the middle comes out clean.
Cadillac Cowgirl Texas Caviar
3 cans black eyed peas with chopped jalapenos, drained
1 red onion, chopped
5 roma tomatoes, chopped
3 cloves garlic, chopped
3 avocados, chopped
1/2 bunch of cilantro, chopped
Olive Oil, Red Wine Vinegar, Salt, Pepper and Garlic powder to taste
Mix the first 6 ingredients together in a large bowl. Add the olive oil, vinegar, salt, pepper and garlic powder to taste. You'll know when it tastes edible - trust yourself! Allow to chill for a few hours and serve with tortilla chips.
I'm off like a prom dress :)
Monday, April 19, 2010
Cadillac Cowgirl Sour Cream Chicken Enchiladas
These are really delicious enchiladas. In fact, I may make them one night this week. I use corn tortillas, but if you prefer flour, go for it. The mixture freezes really well if you have any leftover. When I make the sauce, I start out with all of the sour cream and half of the cream of chicken soup. That combination, along with the green chiles and the cumin, salt and pepper really make a great sauce. I like for my sauce to be more sour cream and less chicken flavored. Serve these with Cadillac Cowgirl Mexican Rice and refried beans. Don't forget the guacamole - avocados are pretty good right now!
Chicken Enchiladas
4 C cooked chicken – shredded or chopped
1 Medium onion – chopped
1 8 oz package of cream cheese – softened
1 8 oz carton of sour cream
1 Can Cream of Chicken soup
1 Can diced green chiles (optional)
12-16 Corn Tortillas
CHEESE!!!!!!
Salt, pepper, and cumin to taste
Preheat oven to 400 degrees.
Cook chicken; set aside to cool. You can chop it or shred it for this recipe – your preference. Chop the onion and sauté it in about 2 tbsp of butter. Cook until tender and pour into a bowl with the shredded/chopped chicken. In a separate microwavable bowl, soften the cream cheese. Once it is softened (you don’t want it to be runny, but soft enough to move it around) mix in the chicken and onions. In a separate saucepan, heat the sour cream and cream of chicken soup. Add the cumin, salt, pepper and green chiles to taste. If the sauce mixture is too thick, add a little milk. Warm up your tortillas. You can do this one of two ways – microwave or on top of the stove. I prefer doing them on the stove because they get really dried out in the microwave and will crack as you roll them. To warm on the stove – heat up a large skillet. Take cooking spray and coat the skillet. Place a tortilla in the skillet and allow it to warm up and soften before turning it over. Before you turn it over, spray the side of the tortilla that is face up – then flip it over. Set the tortillas on a paper towel as you warm them up. Once you have softened the amount of tortillas you need (start with 12), spray the bottom of a 9” x 13” baking pan. Take a tortilla, add about 2 tbsp of chicken mixture to the middle, spreading it evenly along the length of the tortilla, and roll it up. Repeat until the chicken mixture is gone or until you’ve made however many enchiladas you want. Any leftover chicken mixture can be frozen. Pour the sauce over the enchiladas and cover. Cook for 20 minutes. Uncover and sprinkle cheese over the top (I prefer sharp cheddar) and cook until cheese is bubbly.
You may want to have an extra sour cream and can of cream of chicken soup on hand in case you need more sauce. I don’t recommend thinning it too much with the milk. Thinning it with the milk is ok if it’s just a bit thick…but I wouldn’t do it if you need enough sauce for another full batch of enchiladas.
Enjoy!
Chicken Enchiladas
4 C cooked chicken – shredded or chopped
1 Medium onion – chopped
1 8 oz package of cream cheese – softened
1 8 oz carton of sour cream
1 Can Cream of Chicken soup
1 Can diced green chiles (optional)
12-16 Corn Tortillas
CHEESE!!!!!!
Salt, pepper, and cumin to taste
Preheat oven to 400 degrees.
Cook chicken; set aside to cool. You can chop it or shred it for this recipe – your preference. Chop the onion and sauté it in about 2 tbsp of butter. Cook until tender and pour into a bowl with the shredded/chopped chicken. In a separate microwavable bowl, soften the cream cheese. Once it is softened (you don’t want it to be runny, but soft enough to move it around) mix in the chicken and onions. In a separate saucepan, heat the sour cream and cream of chicken soup. Add the cumin, salt, pepper and green chiles to taste. If the sauce mixture is too thick, add a little milk. Warm up your tortillas. You can do this one of two ways – microwave or on top of the stove. I prefer doing them on the stove because they get really dried out in the microwave and will crack as you roll them. To warm on the stove – heat up a large skillet. Take cooking spray and coat the skillet. Place a tortilla in the skillet and allow it to warm up and soften before turning it over. Before you turn it over, spray the side of the tortilla that is face up – then flip it over. Set the tortillas on a paper towel as you warm them up. Once you have softened the amount of tortillas you need (start with 12), spray the bottom of a 9” x 13” baking pan. Take a tortilla, add about 2 tbsp of chicken mixture to the middle, spreading it evenly along the length of the tortilla, and roll it up. Repeat until the chicken mixture is gone or until you’ve made however many enchiladas you want. Any leftover chicken mixture can be frozen. Pour the sauce over the enchiladas and cover. Cook for 20 minutes. Uncover and sprinkle cheese over the top (I prefer sharp cheddar) and cook until cheese is bubbly.
You may want to have an extra sour cream and can of cream of chicken soup on hand in case you need more sauce. I don’t recommend thinning it too much with the milk. Thinning it with the milk is ok if it’s just a bit thick…but I wouldn’t do it if you need enough sauce for another full batch of enchiladas.
Enjoy!
A Week Later.....
Wow...I'm kind of a shitty blogger, huh??? I leave my blog for days at a time...leaving all of you to fend for yourselves recipe wise....no "Conversations with Paige"...not even one dig at CASI. How did you ever survive??? I'm kidding...of course you survived! You relished in the peace and quiet that took over while I was busy with the CPA getting our tax return prepared by the 15th. And because I really don't know who all reads this...or knows about it, I'm going to stay mum on this last week. Nothing against our CPA...she did a hell of a job; however, there are other peeps responsible for my too high stress level over the last 10 days or so.
Anyways...I've got a lot to catch up on. There's so much to talk about. Jesus Christ Karate Super Star, Paige's top notch education that she's receiving nightly at the KJT Hall, lots of recipes. I really, really will try to stay current this week. I can feel it happening; I can do it.
So lets start with chili. I SUCKED ASS at TLS this weekend. And I've figured out why, too. I handed my chili to Roger Foltz Saturday. I went off in the FIRST ROUND. THE FIRST ROUND! That shit doesn't happen to me. I vaguely remember handing my chili to him at Texas Open as well. Same thing - first trash can on the right!!! Kidding Roger, just kidding!!!! But damnit - that shit doesn't normally happen to me. Oh well...shit happens :) Congrats to Jean Barkley for winning again. She is one bad ass lady! And Mel Smith - a fellow Pink Siren who placed 12th. Tammie Wooster was the only North Texas cook to place in the Top 10 - she was also our 2009 TLS Champion. The rain was NOT FUN! It rained last year, too. At any rate, we got there late Friday night, left late yesterday morning and came home to rain. It wasn't the most memorable trip down there and it doesn't look like I'll make it back next year - the 15th is on a Friday. I guess I've got a year to mull it over!
On a more positive note, I did get 9th out of 98 cooks at Traders Village weekend before last. I guess I don't suck that bad after all :) Gary got 2nd and Dr. Ray got 1st. All in all, my chili raked in $1400 that day. Not bad for just standing around drinking and cooking chili. Hell yeah!!
Okay, enough of the filler bullshit - let's get down to the real stuff: Paige!!!! She started Karate lessons last Monday and I have to say she is doing a GREAT job! Let me share a few snippets with you:
Paige: Mommy, do you wear shoes in Karate?
Me: No, you do it barefoot.
Paige: Like Jesus? Jesus was barefoot.
Me: Yes, barefoot like Jesus.
Paige: I can be Karate Jesus..and I can use my moves on Pontius Pilate.
Me: I think that sounds like a fabulous idea.
Okay, so we go to Karate for the first time and she absolutely loved it! I knew it would be perfect for her and it just clicked. We get into the car and this is what she says:
"Mommy, I was a little bit nerbous at first, but then my Kung Fu Panda training kicked in and I became Tigress."
I didn't think I was going to be able to keep a straight face. I certainly didn't want to laugh at her...but she's so priceless. She was acting goofy Saturday night after her shower and I told her that she was the strangest little person I had ever met. She says, "it's because I'm so healthy. Mom. And I take really good care of myself." WTF???? She is just something else!
BTW - who says you can't learn to read and write in a bar? I offer the following as proof that my child learns no matter where we are:
Paige copies all of the beer signs any time we go to the Hall. We've got Miller Lite drawings, Coors, the Exit sign over the door....she is constantly practicing her handwriting and drawing skills. Who needs kindergarten when you've got Beer logos at the KJT?????
We've got Larry Joe Taylor coming up this weekend. I guess I'll spend the next few evenings getting the Toyhauler ready for that. This will be it's maiden voyage, so to speak. I've also got a lot of recipes to post. I'll do that over the next few nights as well. I'm terrible about cooking something without writing anything down, so I always have to go cook it again and write everything down! I've got some good ones, too....loaded mashed potatoes, beef short ribs, sauteed asparagus, a really yummy breakfast casserole and my recipe for biscuits and gravy. I'll get to work on all of that :)
In the meantime...have a great day. I'll do my best to be back tomorrow spreading my own special brand of joy and happiness :0)
Kelly
Anyways...I've got a lot to catch up on. There's so much to talk about. Jesus Christ Karate Super Star, Paige's top notch education that she's receiving nightly at the KJT Hall, lots of recipes. I really, really will try to stay current this week. I can feel it happening; I can do it.
So lets start with chili. I SUCKED ASS at TLS this weekend. And I've figured out why, too. I handed my chili to Roger Foltz Saturday. I went off in the FIRST ROUND. THE FIRST ROUND! That shit doesn't happen to me. I vaguely remember handing my chili to him at Texas Open as well. Same thing - first trash can on the right!!! Kidding Roger, just kidding!!!! But damnit - that shit doesn't normally happen to me. Oh well...shit happens :) Congrats to Jean Barkley for winning again. She is one bad ass lady! And Mel Smith - a fellow Pink Siren who placed 12th. Tammie Wooster was the only North Texas cook to place in the Top 10 - she was also our 2009 TLS Champion. The rain was NOT FUN! It rained last year, too. At any rate, we got there late Friday night, left late yesterday morning and came home to rain. It wasn't the most memorable trip down there and it doesn't look like I'll make it back next year - the 15th is on a Friday. I guess I've got a year to mull it over!
On a more positive note, I did get 9th out of 98 cooks at Traders Village weekend before last. I guess I don't suck that bad after all :) Gary got 2nd and Dr. Ray got 1st. All in all, my chili raked in $1400 that day. Not bad for just standing around drinking and cooking chili. Hell yeah!!
Okay, enough of the filler bullshit - let's get down to the real stuff: Paige!!!! She started Karate lessons last Monday and I have to say she is doing a GREAT job! Let me share a few snippets with you:
Paige: Mommy, do you wear shoes in Karate?
Me: No, you do it barefoot.
Paige: Like Jesus? Jesus was barefoot.
Me: Yes, barefoot like Jesus.
Paige: I can be Karate Jesus..and I can use my moves on Pontius Pilate.
Me: I think that sounds like a fabulous idea.
Okay, so we go to Karate for the first time and she absolutely loved it! I knew it would be perfect for her and it just clicked. We get into the car and this is what she says:
"Mommy, I was a little bit nerbous at first, but then my Kung Fu Panda training kicked in and I became Tigress."
I didn't think I was going to be able to keep a straight face. I certainly didn't want to laugh at her...but she's so priceless. She was acting goofy Saturday night after her shower and I told her that she was the strangest little person I had ever met. She says, "it's because I'm so healthy. Mom. And I take really good care of myself." WTF???? She is just something else!
BTW - who says you can't learn to read and write in a bar? I offer the following as proof that my child learns no matter where we are:
Paige copies all of the beer signs any time we go to the Hall. We've got Miller Lite drawings, Coors, the Exit sign over the door....she is constantly practicing her handwriting and drawing skills. Who needs kindergarten when you've got Beer logos at the KJT?????
We've got Larry Joe Taylor coming up this weekend. I guess I'll spend the next few evenings getting the Toyhauler ready for that. This will be it's maiden voyage, so to speak. I've also got a lot of recipes to post. I'll do that over the next few nights as well. I'm terrible about cooking something without writing anything down, so I always have to go cook it again and write everything down! I've got some good ones, too....loaded mashed potatoes, beef short ribs, sauteed asparagus, a really yummy breakfast casserole and my recipe for biscuits and gravy. I'll get to work on all of that :)
In the meantime...have a great day. I'll do my best to be back tomorrow spreading my own special brand of joy and happiness :0)
Kelly
Friday, April 9, 2010
Thank You Friday......
I was worried about hiding all of those bodies!!! Kidding, kidding. Okay...I have a doctors appointment this morning and when I get into the office, I have some PRICELESS pictures of my child. She was working on moving from Kindergarten to 1st Grade last night at the KJT Hall. Who ways you can't get a well rounded education in a bar???????
:o)
:o)
Tuesday, April 6, 2010
For the Love of God.....
Will the fans of "DWTS" please STOP voting for Kate Gosselin? What is wrong with you people? She's a complete troll and if people would stop giving her attention, she would go away. She's ruining my People.com and my trash magazines. Ugh...I can't stand her. Please, please, please, I beg of you...STOP voting for her nasty hair extension ass.
I'm still a little in the dark (suprise, suprise!) about this push from the CASI Directors to use Casa Fiesta Beans...a Bruce Foods product. I understqand that they are a CASI sponsor and they provide a lot of products and support (I'm sure monetary as well) for TICC. But I don't agree with the Directors of a NON PROFIT organization endorsing a sponsor's product so blatantly. If I wanted to use their beans, I would. They sit on the same HEB shelf as Bush beans and I choose to use Bush beans. Beans aren't even a CASI sanctioned event at any cook off. Why the push to introduce them into CASI? Yes, Bruce Foods sponsors CASI, but don't I every time I enter a chili or bean cook off? My money is going to charities that CASI claims to help through "Chili, Charity, and Fun". I don't necessarily like being encouraged to use a product that I can choose whether or not to use of my own free will. As a cook, I'm discouraged from contacting any of these sponsors directly for a cook off's benefit. And before you readers who like to read my blog and then email me about what I've written, hold on. I know why we shouldn't just cold call Bruce Foods and harass them to sponsor our individual cook offs. Jim Ezell has an excellent relationship with these sponsors and he's the perfect go between for CASI and the sponsors. But at the same time, why can't some of these sponsors play more of a role in some of the larger cook offs? "Here...use our stuff and help us help you..but only on our terms." I don't know if that's exactly what's going on, but that is my opinion of the situation. CASI and TICC were both around long before the sponsors started pitching in and yes I know what the sponsors' contributions have meant to CASI. But what are we doing here; cooking chili for charity or helping keep sponsors by sort of being "encouraged" to use their products? Maybe I'm in the minority here, but it would have been nice to have had a more informed annouoncement from the Board. If there was one and I missed it, please direct me to it. All I've seen is the ad in the Trails asking "what bean will you use at the next CASI competition?" Well, technically, I won't use ANY beans at the next CASI competition because competition chili doesn't allow beans. But at the next bean cook off at a CASI chili cook off, I'll use Bush beans, thank you very much! I mean, c'mon! The push to use products is now spreading to non sanctioned events at cook offs and TICC. I could go on, but then I push buttons I didn't even know people had and the next thing I know my email is blowing up and I'm forced to drink yet another glass of wine.
Look, I'm not saying this is evil...or that it's a blessing. I'm just thinking out loud here. Why not tell the cooks the Board was meeting with Bruce Foods when they were at a cook off in Louisiana? Why not tell the cooks what they're trying to do instead of sending a few board and non board members out to cook offs and meetings to push their products? Why can't a rep from a sponsor come to a pod meeting and get to know what we are all about on this level. I know CASI needs their sponsors, I am not disputing that fact one bit. I just get the feeling that we're treading on iffy ground here. An organization that was started to help those less fortunate by cooking chili is now pushing the products of businesses on the individuals who are one of the main reasons this organization, CASI, exists. I don't know about you, but I'm not real sure how I feel about it. I know how much the Pod's rely on the relationships that they have with the businesses and individuals that support their cook offs. And as much as I detest the word "organic" for anything other than food or compost, it really does seem that those relationships are natural and have evolved organically through open communication and hardwork from all of the parties involved. This bean situation doesn't seem that way to me.
I guess that's enough for this evening. I hope everyone has a great night. Just when I think I have problems or issues to bitch about, Paige puts my life in perspective for me. I just think I have problems. She has socks that she can't fold perfectly (just like Gary), bedtime that interferes with iCarly and an almost disturbing reluctance to bathe herself (guess that's my problem). I better go and make sure she's clean and break the bad news: it's bedtime.
Kelly
I'm still a little in the dark (suprise, suprise!) about this push from the CASI Directors to use Casa Fiesta Beans...a Bruce Foods product. I understqand that they are a CASI sponsor and they provide a lot of products and support (I'm sure monetary as well) for TICC. But I don't agree with the Directors of a NON PROFIT organization endorsing a sponsor's product so blatantly. If I wanted to use their beans, I would. They sit on the same HEB shelf as Bush beans and I choose to use Bush beans. Beans aren't even a CASI sanctioned event at any cook off. Why the push to introduce them into CASI? Yes, Bruce Foods sponsors CASI, but don't I every time I enter a chili or bean cook off? My money is going to charities that CASI claims to help through "Chili, Charity, and Fun". I don't necessarily like being encouraged to use a product that I can choose whether or not to use of my own free will. As a cook, I'm discouraged from contacting any of these sponsors directly for a cook off's benefit. And before you readers who like to read my blog and then email me about what I've written, hold on. I know why we shouldn't just cold call Bruce Foods and harass them to sponsor our individual cook offs. Jim Ezell has an excellent relationship with these sponsors and he's the perfect go between for CASI and the sponsors. But at the same time, why can't some of these sponsors play more of a role in some of the larger cook offs? "Here...use our stuff and help us help you..but only on our terms." I don't know if that's exactly what's going on, but that is my opinion of the situation. CASI and TICC were both around long before the sponsors started pitching in and yes I know what the sponsors' contributions have meant to CASI. But what are we doing here; cooking chili for charity or helping keep sponsors by sort of being "encouraged" to use their products? Maybe I'm in the minority here, but it would have been nice to have had a more informed annouoncement from the Board. If there was one and I missed it, please direct me to it. All I've seen is the ad in the Trails asking "what bean will you use at the next CASI competition?" Well, technically, I won't use ANY beans at the next CASI competition because competition chili doesn't allow beans. But at the next bean cook off at a CASI chili cook off, I'll use Bush beans, thank you very much! I mean, c'mon! The push to use products is now spreading to non sanctioned events at cook offs and TICC. I could go on, but then I push buttons I didn't even know people had and the next thing I know my email is blowing up and I'm forced to drink yet another glass of wine.
Look, I'm not saying this is evil...or that it's a blessing. I'm just thinking out loud here. Why not tell the cooks the Board was meeting with Bruce Foods when they were at a cook off in Louisiana? Why not tell the cooks what they're trying to do instead of sending a few board and non board members out to cook offs and meetings to push their products? Why can't a rep from a sponsor come to a pod meeting and get to know what we are all about on this level. I know CASI needs their sponsors, I am not disputing that fact one bit. I just get the feeling that we're treading on iffy ground here. An organization that was started to help those less fortunate by cooking chili is now pushing the products of businesses on the individuals who are one of the main reasons this organization, CASI, exists. I don't know about you, but I'm not real sure how I feel about it. I know how much the Pod's rely on the relationships that they have with the businesses and individuals that support their cook offs. And as much as I detest the word "organic" for anything other than food or compost, it really does seem that those relationships are natural and have evolved organically through open communication and hardwork from all of the parties involved. This bean situation doesn't seem that way to me.
I guess that's enough for this evening. I hope everyone has a great night. Just when I think I have problems or issues to bitch about, Paige puts my life in perspective for me. I just think I have problems. She has socks that she can't fold perfectly (just like Gary), bedtime that interferes with iCarly and an almost disturbing reluctance to bathe herself (guess that's my problem). I better go and make sure she's clean and break the bad news: it's bedtime.
Kelly
Monday, April 5, 2010
Of Paige and Potatoes
Good Morning...I've been lax in my posts. Sorry....hahaha. I'm still trying to get into a normal life routine (whatever that is) since we moved into the house in September. I'm failing miserably. I thought if I cooked less chili and stayed home more, I might be able to find my groove and settle in. Nope...not happening. Hopefully by September I'll be settled in, have a decent routine (that doesn't get effed up by laundry) and be able to have a normal, productive life. I'm not holding my breath....
I haven't cooked chili since the beginning of March. I cooked in Garland and got 10th place with one of my experiments. I felt so confident about the experiment recipe that I mixed it for my husband when he went to Mens State. He got 6th place thank you very much. He's such a cooperative chili guinea pig :) I hope to cook this weekend in preparation for Ladies State, my most favorite cook off in the world. I'd like to place at that cook off at least once in my lifetime. Maybe I can do it this year. Last year I placed 20th out of 197 cooks. I'd like to make the Top 10 in a few weeks. Yeah Right!!!!
Easter was great - tons of food! I carb loaded on Babe's chicken, corn, mashed potatoes and gravy, biscuits and more gravy. Steph made the most delicious green bean casserole and I also had a few bites of the creamy Gruyere potatoes I contributed. I've got the recipe to post this morning. Everything was delicious and we had a good day. We got up and went to Mass like the good Episcopalian family that we are and then we ate and drank like heathens. Hell Yeah!
Paige has had too many moments this past week for me to remember. She played Jesus at Church last Thursday and was absolutely precious. She also informed me that if I want a drink, I can get it from the mammary glands. WTH?!?!?!?!?!?!?! She was explaining to me how baby animals get drinks....I almost swerved off the road when she said that to me. And to be fair, I made sure she called my mom at some ungodly early hour of the morning to inform her as well. I like to spread the joy that is Paige......
Okay - these potatoes are unbelievably rich and delicious. I've made them twice in the past week and they rock. Do not eat these if you are watching your carbs, fat or calories. And do not, under any circumstances, share them with anyone who doesn't have a deep and lusftul relationship with cream, cheese and butter. They have no business being wasted on haters :)
Cadillac Cowgirl Gruyere Potatoes
10-12 medium Yukon Gold or Baby Red potatoes, sliced thin
8 cloves of garlic, chopped
1 small sweet yellow onion (Vidalia or 1015) chopped
8 oz of cream cheese, softened
1 cup of cream
1 cup of half and half
2 tsp salt
2 tsp black pepper (I use Telicherry coarse ground pepper. You can find it at the store in a pepper grinder)
2 Tbsp Rosemary, chopped and divided
1 Tbsp Thyme, chopped
1 cup Gruyere cheese, grated and divided...and even more if you prefer :)
1/2 stick of butter (I like to use salted, sweet cream butter)
Preheat the oven to 350 degrees and grease a 13 x 9 baking dish. Slice the potatoes thinly and place in the baking dish. You can layer them or dump them in...your choice! Combine the cream and half and half in a measuring cup. In a large skillet, melt the butter and saute the onions and garlic over low heat until the onion is tender. Add the cream cheese and 1/2 of the cream/half and half mixture to the skillet. Stir constantly over medium low heat until the cream cheese is melted and the mixture is smooth. Add the salt, pepper, 1 Tbsp of rosemary, thyme and 1/2 of the grated Gruyere cheese. Cook over low heat until the cheese has melted and the mixture is heated through. Add the rest of the cream/half and half a little at a time and allow it to thicken up a little. You might not need all of it...so add the rest sparingly. You don't want it to get too thick as it needs to coat all of the potatoes in the baking dish. Check the cheese/cream mixture for seasonings and add more salt and pepper if necessary. Don't be afraid to add more salt and pepper. Remember that potatoes are really bland. Once you have your cheese mixture seasoned to your tastes, pour the mixture over the potatoes. Top the potatoes with the remaining Gruyere and rosemary. Bake uncovered for an hour to an hour and a half (check them after an hour by piercing with a fork to see if the potatoes are tender enough). The potatoes should be tender and the cheese brown and bubbly. Allow them to stand at room temperature for about 5 or 10 minutes. Serve and enjoy the deliciousness of all the cheesy, creamy gooey-ness!
Have a great day....I strive to post more frequently this week. I haven't had a whole lot to communicate/gripe about. I've got a few chili opinions but I need to do a little more asking around before I go off :)
I haven't cooked chili since the beginning of March. I cooked in Garland and got 10th place with one of my experiments. I felt so confident about the experiment recipe that I mixed it for my husband when he went to Mens State. He got 6th place thank you very much. He's such a cooperative chili guinea pig :) I hope to cook this weekend in preparation for Ladies State, my most favorite cook off in the world. I'd like to place at that cook off at least once in my lifetime. Maybe I can do it this year. Last year I placed 20th out of 197 cooks. I'd like to make the Top 10 in a few weeks. Yeah Right!!!!
Easter was great - tons of food! I carb loaded on Babe's chicken, corn, mashed potatoes and gravy, biscuits and more gravy. Steph made the most delicious green bean casserole and I also had a few bites of the creamy Gruyere potatoes I contributed. I've got the recipe to post this morning. Everything was delicious and we had a good day. We got up and went to Mass like the good Episcopalian family that we are and then we ate and drank like heathens. Hell Yeah!
Paige has had too many moments this past week for me to remember. She played Jesus at Church last Thursday and was absolutely precious. She also informed me that if I want a drink, I can get it from the mammary glands. WTH?!?!?!?!?!?!?! She was explaining to me how baby animals get drinks....I almost swerved off the road when she said that to me. And to be fair, I made sure she called my mom at some ungodly early hour of the morning to inform her as well. I like to spread the joy that is Paige......
Okay - these potatoes are unbelievably rich and delicious. I've made them twice in the past week and they rock. Do not eat these if you are watching your carbs, fat or calories. And do not, under any circumstances, share them with anyone who doesn't have a deep and lusftul relationship with cream, cheese and butter. They have no business being wasted on haters :)
Cadillac Cowgirl Gruyere Potatoes
10-12 medium Yukon Gold or Baby Red potatoes, sliced thin
8 cloves of garlic, chopped
1 small sweet yellow onion (Vidalia or 1015) chopped
8 oz of cream cheese, softened
1 cup of cream
1 cup of half and half
2 tsp salt
2 tsp black pepper (I use Telicherry coarse ground pepper. You can find it at the store in a pepper grinder)
2 Tbsp Rosemary, chopped and divided
1 Tbsp Thyme, chopped
1 cup Gruyere cheese, grated and divided...and even more if you prefer :)
1/2 stick of butter (I like to use salted, sweet cream butter)
Preheat the oven to 350 degrees and grease a 13 x 9 baking dish. Slice the potatoes thinly and place in the baking dish. You can layer them or dump them in...your choice! Combine the cream and half and half in a measuring cup. In a large skillet, melt the butter and saute the onions and garlic over low heat until the onion is tender. Add the cream cheese and 1/2 of the cream/half and half mixture to the skillet. Stir constantly over medium low heat until the cream cheese is melted and the mixture is smooth. Add the salt, pepper, 1 Tbsp of rosemary, thyme and 1/2 of the grated Gruyere cheese. Cook over low heat until the cheese has melted and the mixture is heated through. Add the rest of the cream/half and half a little at a time and allow it to thicken up a little. You might not need all of it...so add the rest sparingly. You don't want it to get too thick as it needs to coat all of the potatoes in the baking dish. Check the cheese/cream mixture for seasonings and add more salt and pepper if necessary. Don't be afraid to add more salt and pepper. Remember that potatoes are really bland. Once you have your cheese mixture seasoned to your tastes, pour the mixture over the potatoes. Top the potatoes with the remaining Gruyere and rosemary. Bake uncovered for an hour to an hour and a half (check them after an hour by piercing with a fork to see if the potatoes are tender enough). The potatoes should be tender and the cheese brown and bubbly. Allow them to stand at room temperature for about 5 or 10 minutes. Serve and enjoy the deliciousness of all the cheesy, creamy gooey-ness!
Have a great day....I strive to post more frequently this week. I haven't had a whole lot to communicate/gripe about. I've got a few chili opinions but I need to do a little more asking around before I go off :)
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